Ingredients

• 2 bulbs of fennel
• 8 fillets of red mullet (fresh or frozen)
• 1 cube of vegetable bouillon
• 1 c. hot water

• 6 sprigs of fresh thyme (4+2)
• 2 T. olive oil (1+1)
• salt and coarse ground pepper

Directions

1. Preheat oven to 210 C. (425 F).
2. Trim fennel bulbs and cut into thin rounds.
3. Add hot water to bouillon cube to dissolve.
4. Put fennel into gratin dish and add 1 T. oil and bouillon.
5. Add 4 springs of thyme, salt and pepper; cover with aluminum foil.
6. Cook in oven about 30 min.
7. Take dish from oven and add fillets of fish, skin side down.
8. Add 1 T. oil, the rest of the thyme, salt and pepper.
9. Put under broiler about 4 minutes.
10. Serve fish, skin side up, on a bed of fennel.